Restaurant · Wake County, NC

Quarter Note Coffee

3700 Glenwood Ave

Last inspected Oct 14, 2026 · View Map ↗ · Compare ↗

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Score 97

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Quarter Note Coffee last inspected?: The most recent inspection on record was on Oct 14, 2026. The result listed by Wake County Environmental Services was “Score 97” (official score 97).
Were any violations recorded at the last inspection?: Yes: 5 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Feb 1, 2024 to Oct 14, 2026.
Has Quarter Note Coffee ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Feb 1, 2024.

The Full Inspection History

4 inspections

1 - Inspection

Oct 14, 2026

Score 97

Official score: 97 · Understand This Area’s Scale

5 recorded violations

notedCode 2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (E) After handling soiled EQUIPMENT or UTENSILSHandwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (E) After handling soiled EQUIPMENT or UTENSILS; -Observation: after handwashing; food employee turned off faucet with bare hands; without using any clean barrier; re-contaminating hands. -Corrected During Inspection (CDI): food employee voluntarily re-washed hands.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Personal cleanliness

Inspector’s Notes

2-303.11 Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. -Observation: food employees were wearing bracelets while handling food items. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). 2-302.11 (B) Unless wearing intact gloves in good repair; a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf -Observation: food employees had nail polish while preparing coffee drinks / food while they were not wearing gloves. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily talked with food employees to start wearing gloves or remove nail polish. Food employees decided to wear gloves.

In Plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

minorCode 4-903.11 (A) Single-use and single-service articles shall be kept in the original protective package or stored using other means that afford protection from contamination until used. (2) Where they are not exposed to splashEquipment and utensils

Official Wording

Single-use & single-service articles: properly stored & used

Inspector’s Notes

4-903.11 (A) Single-use and single-service articles shall be kept in the original protective package or stored using other means that afford protection from contamination until used. (2) Where they are not exposed to splash; dust; or other contamination; and -Observation: coffee filter was stored on top of coffee / tea machine without any type of protection. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: inside ice machineCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: inside ice machine; around ice dispenser; accumulation and pink slime was observed. Make sure to clean as often as necessary to avoid growing activities of pink slime. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-501.12 CleaningCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Cleaning; Frequency and Restrictions (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. -Observation: AC vents in clean dishes area had dust accumulation. Make sure to keep vents dust free. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Oct 14, 2026 · Original Source

1 - Inspection

Oct 30, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

3 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; Pink residue present inside ice machine; including ice cube grate tray in front of house. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase the cleaning frequency to this nozzle.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-903.11(A)(C)Equipment and utensils

Official Wording

Single-use & single-service articles: properly stored & used

Inspector’s Notes

4-903.11(A)(C); Core; Cups and drink trays stored directly on floor. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Provide dunnage rack for this area.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-601.11(C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(C); Core; Clean the gaskets on the reach in coolers throughout. Clean the inside of the small reach in freezer. Food debris present. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Oct 30, 2025 · Original Source

1 - Inspection

Jul 31, 2024

Score 99

Official score: 99 · Understand This Area’s Scale

4 recorded violations

notedCode Observation: Carafes of milk displayed on time control without written policy. Carafes had time written and wer ebeing controlled correctly without written policy. CDI: Operator provided with TPHC during inspection. 3-501.19Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

Observation: Carafes of milk displayed on time control without written policy. Carafes had time written and wer ebeing controlled correctly without written policy. CDI: Operator provided with TPHC during inspection. 3-501.19; If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking; or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request Pf

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode Observation: the in use wiping cloth for the espresso machine was not held in a sanitizer between use. The wiping cloth used for wiping counter top and other production areas was not held in a sanitizer between use. **REPEAT**3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

Observation: the in use wiping cloth for the espresso machine was not held in a sanitizer between use. The wiping cloth used for wiping counter top and other production areas was not held in a sanitizer between use. **REPEAT**3-304.14; Core; (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode Observation: The cups are not being dispensed to prevent hand contact of the mouth/lip contact area. Ensure that cups are dispensed to prevent hand contact of these areas. 4-904.11Equipment and utensils

Official Wording

Single-use & single-service articles: properly stored & used

Inspector’s Notes

Observation: The cups are not being dispensed to prevent hand contact of the mouth/lip contact area. Ensure that cups are dispensed to prevent hand contact of these areas. 4-904.11; Core; A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled; displayed; and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode The non food contact surface on the interior of the ice machine is accumulated with debris. Increase cleaning frequency to preclude buildup of residues. 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

The non food contact surface on the interior of the ice machine is accumulated with debris. Increase cleaning frequency to preclude buildup of residues. 4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jul 31, 2024 · Original Source

1 - Inspection

Feb 1, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

4 recorded violations

majorCode 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; Spray bottle of cleaner chemical was not labeled. Poisonous or toxic materials in their working containers shall be labeled with their common name. CDI- Spray bottle was labeled as needed.

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Wet wiping cloth was being held outside of sanitizer. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 4-903.11(A)Equipment and utensils

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-903.11(A); (B) and (D); Core; Food containers on the service line were exposed being stored with their food contact surfaces facing upwards. Clean equipment and utensils shall be stored covered or inverted. Invert containers until service.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode 6-403.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-403.11; Core; Employee personal food was being stored on shelving above food for sale. Employees shall use designated areas for personal items such as food; clothing; and electronics. Store employee food in a designated area below food for sale.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Feb 1, 2024 · Original Source